Panzanella Salad
Panzanella Salad is a vibrant and refreshing Mediterranean bread salad that combines the juicy flavors of ripe tomatoes, crisp cucumbers, and aromatic basil with the satisfying chew of day-old bread. This easy-to-make dish is perfect for a light lunch or as a delightful side at any meal, capturing the essence of Mediterranean cuisine.
Prep time: 30 minutesCook time: 10 minutesServes: 6
Ingredients
8 cups day-old Italian bread, cubed
4 ripe tomatoes, cut into wedges
1 cucumber, sliced
1 red bell pepper, sliced
1 small red onion, thinly sliced
1/2 cup black olives, pitted and halved
1/2 cup fresh basil leaves, torn
1/4 cup olive oil
3 tbsp red wine vinegar
Salt and freshly ground black pepper to taste
Instructions
1. Preheat the oven to 350°F. Spread the cubed bread on a baking sheet and toast in the oven for about 10 minutes, stirring halfway through, until crisp and golden. Let cool.
2. In a large bowl, combine the tomatoes, cucumber, bell pepper, red onion, olives, and basil.
3. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
4. Add the toasted bread cubes to the vegetable mixture.
5. Pour the dressing over the salad and toss gently until all ingredients are well-coated.
6. Let the salad sit for at least 30 minutes at room temperature before serving, allowing the bread to absorb the flavors.
Storage
Store in an airtight container in the refrigerator for up to 2 days.
Reheating
Best enjoyed fresh, reheat by allowing to sit at room temperature for 15 minutes if desired.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
